Fuyu Persimmon and Cranberry Tarte Tatin

Directions

1. Whisk crème fraîche and orange zest in small bowl. Cover and chill. In another small bowl, combine the sugars and a large pinch of salt, cinnamon and orange zest. Set aside.
2. Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
3. Preheat oven to 425°F. Swirl butter, orange juice and vanilla bean seeds in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar mixture over, evenly coating bottom of skillet. Add persimmon quarters; increase heat to medium-high and cook until sugar melts, occasionally swirling persimmon quarters in pan, about 5 minutes.
4. Reduce heat to medium and cook, continuing to swirl persimmons in pan, about 5 minutes longer. Flip persimmons and cook, swirling occasionally, until syrup is thick and golden brown, 5–10 minutes longer.
5. Arrange soaked cranberries in between persimmon quarters; cover with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
6. Let Tarte Tatin cool on a wire rack for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert Tarte onto plate. Remove skillet; rearrange the fruit if needed and scrape any caramel in skillet over. Serve warm or at room temperature with the crème fraîche and orange zest mixture or vanilla ice cream.